INGREDIENTS

INSTRUCTIONS

FOR THE CAKE
FOR PINK APPLESAUCE
FOR THE FROSTING
Make the cake:
In a large bowl with an electric mixer cream the butter, add the
sugars, a little at a time, and beat the mixture until it is light
and fluffy. Beat in the applesauce and the egg. Into the butter
mixture sift together the flour, the baking soda, the cinnamon, the
nutmeg, and the cloves, stir the mixture until it is combined, and
add the vanilla, the oats, and the coated raisins. Stir the batter
until it is combined well, divide it between 2 well-buttered 8-inch
round cake pans, and bake the cake layers in the middle of a
preheated 350F. oven for 25 to 30 minutes, or until a tester comes
out clean. Turn the layers out onto racks and let them cool
completely.
Make the frosting:
In a heavy saucepan combine the brown sugar, the butter, the milk,
and a pinch of salt, bring the mixture to a boil over moderate heat,
stirring until the sugar is dissolved, and cook it, undisturbed,
until it registers 234F. on a candy thermometer. Let the mixture cool
to room temperature and whisk it until it is thickened, lightened in
color, and beginning to lose its sheen.
Working quickly, before the frosting begins to harden and crystallize,
frost the top of 1 of the cake layers, top it with the other layer,
and frost the top and side of the cake. (If the frosting becomes too
hard to spread, reheat it over low heat, stirring, until it is of
spreading consistency and let it cool.)
Make pink applesauce:
In a large heavy saucepan combine the apples, 1/2 cup water, the lemon
juice, and the sugar, bring the liquid to a boil, and simmer the
mixture, stirring occasionally, for 25 minutes, or until the apples
are very tender. Force the mixture through a food mill fitted with
the fine disk into a bowl. Serve the applesauce warm or chilled.
Makes about 4 cups.
Gourmet October 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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